Happy 4th of May… it is my goal to get all of you in the kitchen cooking this weekend in honor of Cinco De Mayo. And if you don’t feel like cooking, at least eat some really good Mexican food to celebrate the day.
For this week I have given you a recipe for some food that is guaranteed to please… it’s easy, it’s healthy, it’s full of flavor.
Well actually it’s not a typical ceviche. This one is cooked but the marinade is full of the same fresh, citrus flavors. Typically a ceviche is raw fish that you marinade in an acid of some sort, usually lime juice, but others like orange, lemon or even grapefruit would work nicely. By allowing the fish to sit in the acid, it gets “cooked” thus making it safe to eat.
My recipe calls for soaking and then cooking, but this too adds flavor, so it’s more of a grilled ceviche, but it’s good and will guarantee to please your guests.
Now to pair with this I have given you two white wines, a Sauvignon Blanc, and a Pinot Grigio/Gris. When looking to pair this dish go for a sweeter rather than a drier white as the subtle spice of the pepper flakes will compliment the sweetness of the wine. And because shrimp is the main protein, a lighter citrus flavor works well with the sweetness of the shrimp. Another pairing with this dish would of course be cervesa, aka beer, but I figured that was an easy enough pair… and you could probably figure that one out on your own.
So go ahead, fiesta forever this weekend, and fill up on tasty Mexican classics. I sure love a homemade Mexican meal. Serve some chips and dip, a nice sangria to wash down all the good food, a mariachi band and we could call it a restaurant! So enjoy this fun-filled weekend and let me know how it goes.
As always Happy Cooking
Recipe: Cilantro Lime Shrimp Ceviche
1/2 pound jumbo shrimp, de-shelled, deveined, tail on
1 cup fresh lime juice
1 tablespoon cilantro
1/4 tablespoon red pepper flakes
1 tablespoon olive oil
salt and pepper to taste
1 small red onion, finely diced
Toss shrimp with red pepper flakes and cover shrimp with lime juice, soak over night (or if you don’t have the time for a couple of hours). Remove shrimp from juice and quickly sear in a pan with 1 Tbsp olive oil. Toss shrimp with cilantro, onion, salt and pepper.
With this dish, there are subtle spice hints with the pepper flakes, and we are using a shellfish as the main meat. So the two nice white wines to pair with dish are a sauvignon
blanc or a pinot grigio.
Bargain: $ 11.99
Spy Valley Sauvignon Blanc 2005
Splurge: $ 24.99
Gann Family Cellars Late Harvest Sauvignon Blanc 2005
Bargain: $ 5.99
Kettmeir Pinot Grigio 2004
Splurge: $ 36.99
Domaine Zind Humbrecht Clos Jebsal Vendange Tardive Pinot Gris 2004